Marsia Taha

The Path

Training at Center for Hotel Studies, Canary Islands, gave Marsia Taha the technical base that later carried into service and leadership. That early formation was followed by a defining period as head chef / executive chef at Gustu in La Paz, Bolivia (2013–2024), where more than a decade in the city deepened her understanding of local product and what can be done with it. That background now sits behind her work at Arami (since 2024), where the carryover is visible in both discipline and continuity.

The Work Today

Since 2024, Taha has been chef at Arami in La Paz, her first solo restaurant. The name, which means “shard of heaven” or “little piece of sky” in Guaraní, sets the tone for a kitchen that aims for precision without losing contact with place. The restaurant is focused on the Amazon, which keeps the work close to landscape, ingredients, and the systems that sustain them. For a Bolivian chef whose background also includes Palestine and Bulgaria, the restaurant reads as a way of working through belonging rather than around it. Family, geography, and ecology sit close together in the kitchen, giving the project a clear point of view. At Arami, that comes through as a restaurant shaped by origin, by Bolivia’s terrain, and by attention to what the country contains.

In Their Words “I think that cuisine and our consumption are completely linked to the conservation of our landscapes, our fauna, flora, and culture. We live in one of the most biodiverse countries on the planet.” “I think the key is the proposal we have, which is extremely authentic and is born from Bolivian identity.”

Acclaim

Marsia's honors include Latin America’s Best Female Chef Award (2024) and Latin America’s Rising Star Female Chef (2021).